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Ingredients:

• 1 medium head cauliflower
• 1 tablespoon cream cheese, softened
• ¼ cup grated Parmesan
• ½ teaspoon minced garlic
• 1/8 teaspoon straight chicken base or bullion (may substitute ½ teaspoon salt)
• 1/8 teaspoon freshly ground black pepper
• ½ teaspoon chopped fresh or dry chives, for garnish
• 3 tablespoons unsalted butter

Directions:

• Set a stockpot of water to boil over high heat
• Clean and cut cauliflower into small piece. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
• In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
• Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and addling a little fresh rosemary for a whole new taste